Buttered Hake with Cockles, Mussels, Samphire and a Creamy Saffron Sauce

Buttered hake fillets baked en papillote, served with a luxurious shellfish saffron cream sauce, sautéed samphire, and caviar garnish.

Fish Seafood Main Course High Protein Gourmet

Estimated Nutrition

Calories

1521.4

kcal / serving

3042.8 kcal total

Carbs

13.2g

per serving

26.4 g total

Fat

125.1g

per serving

250.2 g total

Protein

71.3g

per serving

142.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Unsalted Butter

for the fish

100

Butter

for the sauce

200

Double Cream

Unsalted Butter

to fry the samphire

Liquids

200

White Wine

NutsSeeds

pinch

Saffron

fresh

tbsp

Chive

finely chopped

tbsp

Chervil

finely chopped

Seafood

300

Hake Fillet

skin on, two fillets total

200

Mussels

cleaned and beards removed

200

Cockles

in their shells, cleaned

piece

Langoustine Tails

blanched and meat removed

Caviar

for garnish

Vegetables

piece

Shallot

finely chopped

piece

Tomato

skinned, deseeded and chopped

300

Samphire

bunch

Micro Herbs

such as paztizz, for garnish

Method

Serve hake over samphire, pour over the sauce, and garnish with micro herbs and caviar.

Drain the shellfish, reserve the liquor, and remove meat from the opened shells.

Sauté shallots in 50g butter, add reserved liquor, and reduce by half.

Preheat the oven to 200°C.

Butter greaseproof paper, place hake fillets in the center, and bake on a tray for 8-10 minutes.

Add cream and saffron, reduce, then whisk in the remaining 50g butter until thickened.

Fold in langoustine tails, chopped tomatoes, and herbs to heat through.

Blanch samphire in boiling water for 1-2 minutes, drain, and sauté in 50g butter.

Boil white wine in a saucepan and cook discarded-checked cockles and mussels for 2-3 minutes.